For Share our Strength's 12 days of sharing, Katherine wanted to share one of her favorite holiday cookie recipes with you. A fellow blogger- Jennie- decided to have a "virtual cookie jar" this season to help raise awareness about the 12 days of sharing and the staggering childhood hunger problem in our country. New data suggests that 17 million children wonder where their next meal will come from every day here in America. Learn more about the 12 days of sharing by clicking on the badge below the cookie recipe or see how the Food Shuttleis combatting childhood hunger through BackPack Buddies and OFL classesin the Greater Triangle on our website. Here's Katherine's delicious recipe for Molasses Ginger Snaps, just in time for holiday baking and cookie swaps!
Molasses Ginger Snaps
Makes 3 dozen cookies
- 1/4 cup tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar *can use all white sugar if you prefer a crispier cookie
- 1/4 cup applesauce
- 1 large egg, beaten
- 1/4 cup molasses
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/3 cup crystallized ginger, finely chopped (can be omitted)
- 1/3 cup sugar (to roll cookies in)
- Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add applesauce, egg and molasses. Mix well.
- Whisk flours, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger if using.
- Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
- Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
- Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet
- Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
To see what other bloggers are cookin' up for the virtual cookie jar, check out Jennie's blog- In Jennie's Kitchen!